Apries Gourmet Collard Greens Recipes

Steps:

• Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
• Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

Steps:

• Cut collard greens into chiffonade about 1/2-inch wide and blanch in salted boiling water for 10 seconds. Drain, refresh in ice water and squeeze dry.
• Heat oil in a large sauté pan over medium heat. Sauté ham and shallots. Deglaze pan with sherry vinegar and stir in honey. Add stock and bring to a simmer.
• Add collard greens and cook at a healthy simmer until tender, 10 to 15 minutes. Remove greens to a bowl using a slotted spoon. Heat cooking liquid and boil until reduced to about 1/4 cup. Taste and adjust seasonings. (You may want to add a little more honey or vinegar.) Add butter, stirring constantly until it melts. Return greens to pan and toss to coat.

Steps:

• 1. Cut stems from greens, cutting/removing the stems off all the way up into the leaf. Rinse leafs well and drain all water from leafs. pile 3 to 5 leafs rolling them as if you were rolling a burrito, with a sharp knife starting at the end of your roll begin cutting shreds repeat process until all greens are shredded. take onion, cut in half, lay flat side down and cut onion in to thin slices, repeat with second half. Cut pack of bacon in half, wrap and refrigerate unused half, take half to be used and cut bacon into small squares.
• 2. In a large skillet cook bacon and onion till bacon is done and onions become translucent, do not discard grease, begin adding handfuls of greens stir frying them in the bacon/onion grease until the greens shrink, continue to add greens until all have been placed in skillet. stir fry until all greens are soft yet still slightly crunchy to the tooth. season with creole season salt to taste. :)
• 3. garnish a little white vinegar or hot sauce on top and enjoy!